For the cakes:
- 130g room temperature butter
- 130g golden caster sugar
- 2 eggs
- 130g self raising flour
- 70g Horlicks/ Cadbury’s Drinking Chocolate
- 1/2 tsp baking powder
- 3 tbsp milk
- 3 tbsp boiling water
Note: As I wanted a tall cake, I used a 5″ tin. I only had one so I made a half batch of the above, baked it, and then repeated the process. If you want to use normal 7-8″ sandwich tins, just make the above and split between the two tins as usual (it’ll make a shorter cake than the one in the pictures but will taste the same).
- Preheat the oven to 180C. Butter and line the bottom of the tin(s).
- Cream the softened butter and sugar together until pale and fluffy.
- Add an egg, beat in, then add the other and beat again.
- Sieve the flour, Horlicks and baking powder into the bowl and then fold in until nearly combined.
- Add the milk and fold again, then finally add the boiling water. Quickly spoon into the tin(s) and put in the oven. Bake for about 20-25 minutes or until deep gold and a skewer comes out clean.
For the ganache:
- 150g dark chocolate
- 150 ml double cream
- Break the chocolate up into small pieces and put into a bowl. Heat the cream until it starts to steam then pour over the chocolate. Leave for a few minutes and then stir in until you have a smooth, glossy ganache.
- 2 packets of maltesers
- Split the cakes carefully into two.
- Sandwich them with some of the ganache, then cover with a crumb coat. Put it the fridge to set slightly.
- While it is cooling, chop the maltesers – I found using a sharp knife in a quick decisive motion worked best.
- Remove the cake from the fridge and use the remaining ganache to cover the cake.
- Starting from the top, arrange the maltesers in the desired pattern, then go down the sides, being careful when placing the pale-side-out halves. Put in the fridge for ten minutes or so, then serve.
- Best eaten on the day, due to the malteser insides getting damp and disintegrating!